Safe Summer Ice Cream Recipe

Pin It

This simple, basic ice cream recipe is delicious on its own, or use the variations below.

Servings: 8

Active time: 15 minutes
Total time: Varies based on ice cream maker

Ingredients

2 Safest Choice™ pasteurized egg(s)
3/4 c granulated sugar
2 c whipping cream
1 c milk
2 tsp vanilla extract

Preparation

In a medium bowl, beat eggs and sugar until light and fluffy. Add cream, milk and vanilla; mix well. Pour into canister of ice cream maker. Freeze according to manufacturer's directions.
Transfer to freezer-safe container and freeze until firm, as desired.

Notes

Makes about 1 quart (eight 1/2-cup servings)

Variations

Flavor Variations

Instead of vanilla, add one of the following options:

1 teaspoon mint extract
1/2 teaspoon almond extract
1/2 teaspoon coconut extract

Mix-ins

Toward the end of freezing or churning cycle, add 1/2 cup of your favorite chunky ingredients. Try mini chocolate chips, nuts, coconut, marshmallows, cookie pieces, candy pieces or cookie dough (made with Safest Choice pasteurized eggs, of course!)
Be creative!

Nutrition

Show nutrition information ▼

Nutrition Facts

Serving Size (4 oz.)
Total Servings 8

Amount Per Serving:

Nutrition Category	Amount
Calories	290
Calories from Fat	220
Total Fat	24g (37% DV)
Saturated Fat	15g (75% DV)
Trans Fat	0.5g
Cholesterol	130mg (43% DV)
Sodium	55mg (2% DV)
Total Carbohydrate	17g (6% DV)
Dietary Fiber	0g (0% DV)
Sugars	15g
Protein	4g
Vitamin A	20%
Vitamin C	0%
Calcium	8%
Iron	2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Why use Safest Choice™ Eggs in this recipe?

Make this homemade ice cream with confidence that it will also be safe from the Salmonella risk with raw egg yolks. Just be sure to use pasteurized eggs!